I love this Instant Pot Corned Beef recipe, and it is my go to meal to feed my family on St. Patrick's Day! This beef recipe is a flat cut brisket cooked under high pressure topped with a combination of mustard seeds, coriander seeds, bay leaves and peppercorn. The end result is a juicy, delicious corned beef dinner the whole family will love.
❤️ Why you'll love it
Easy Instant pot recipe: as a fan of instant pot recipes, I love the short cooking time and the ease of cleanup an instant pot provides.
Short cook time: cook time is only 90 minutes, which is quite short for a tough cut of meat unless it is cooked in a slow cooker or boiled on the stove for over 4 hours.
Delicious recipe: this one-pot meal is a delicious recipe to serve the family and
🥘 Ingredients
Corned beef brisket with spice packet: you can buy this in grocery stores with the spices included or you can use pickling spices.
Water or Beef broth: the cooking liquid
Carrots: cut into chunks
Cabbage: cut into wedges
Potatoes: use your favorite potato, gold, white, or red potatoes all work in this recipe
🔪 Instructions
- Place the beef brisket on a grate inside of the instant pot.
- Add 4 cups of water (or beef broth) to the instant pot and then top beef with spice packet.
- Cover instant pot with lid and lock. Set time for manual at 90 minutes.
- Once timer stops, do a quick release from the instant pot. Remove lid and transfer cooked corned beef to a cutting board and vent with aluminum foil.
- Add the carrots, potatoes, and cabbage wedges to the beef broth in the instant pot. Cover, seal, and set manual setting for 5 minutes.
- Once timer goes off, immediately release pressure and remove cooked veggies from the broth using a slotted spoon.
🥄 Equipment
Cutting board
Chef knife: for chopping vegetables and slicing the corned beef
Slotted spoon: for removing the cooked vegetables from the instant pot
Silicone sling lifter: to lift the cooked corn beef out of the instant pot.
🥫Storage
Refrigerate: store leftover corned beef and vegetables in an airtight container up to 5 days.
Freeze: store in airtight freezer safe containers up to 3 months.
Reheat: warm thawed leftovers in the microwave until warmed through.
📖 Variations
- Use whole radishes in place of potatoes for a lower carb version of boiled dinner.
💭 Tips
- It takes time to build pressure on the instant pot, so account for the time that it takes to build that pressure into cook time.
- Use caution when releasing pressure with the venting knob. Use a towel to turn the nob and if possible, set the pot near the stove and turn on the stove fan so the steam is suctioned upward and into the fan.
- Don't be alarmed with the pink color of the brisket, this is due to the corning process, it does not mean the beef is not cooked.
🙋 FAQ's
Corned beef is the product of a special salt brine (also known as curing process) done to a flat brisket. It is cooked by boiling it with a seasoning packet.
📚 Related Recipes
Corned Beef Cabbage Soup is another easy instant pot recipe and can be made with leftovers!
This Corned Beef Hash is a great recipe to make for breakfast served with fried or poached eggs.
The whole family will love this Instant Pot Pork Roast.
These Open Faced Reuben Sandwiches are a good way to use leftover corned beef.
My whole family loves these Easy Braised Short Ribs!
🍽 Serve with...
Serve with a side of Irish Soda Bread and a glass of Guiness!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Instant Pot Corned Beef
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Ingredients
- 2½ pounds corned beef brisket
- 4 cups water (or beef broth)
- 1 tablespoon beef broth concentrate
- 1 small cabbage , cut into wedges
- 4 medium carrots , cut into chunks
- 4 medium potatoes , peeled and quartered
Instructions
- Place the beef brisket on a grate inside of the instant pot.
- Add 4 cups of water and broth concentrate (or just use water) to the instant pot and then top beef with spice packet.
- Cover instant pot with lid and lock. Set time for manual at 90 minutes. Once timer stops, do a quick release from the instant pot.
- Remove lid and transfer cooked corned beef to a cutting board and vent with aluminum foil.
- Add the carrots, potatoes, and cabbage wedges to the beef broth in the instant pot. Cover, seal, and set manual setting for 5 minutes.
- Once timer goes off, immediately release pressure and remove cooked veggies from the broth using a slotted spoon.
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